Make this tri color hummus to pack up a gift or just to dress up your weekly hummus bowl.
Start with your basic hummus recipe then add sun-dried tomatoes to a one third and add spinach to another third. Layer in a jar and it will be even more gorgeous than it is delicious, and that’s not an easy thing to do.
Serve with Zaatar Spiced Pita Chips.
Tri Color Hummus
Servings
1 Servings
Ingredients
- 1 15-ounce can chickpeas, drained
- ⅓ cup sesame tahini paste
- 1 clove garlic peeled
- Juice of ½ lemon about 2 tablespoons
- 1 teaspoon salt
- ¾ – 1 cup water
- ½ cup sun-dried tomatoes in oil
- ½ cup frozen chopped spinach thawed and squeezed dry
- 1 clove garlic
Instructions
- Place chickpeas, sesame paste, garlic, lemon juice and salt in a food processor.
- Blend, adding water slowly until desired thickness—a dip-like consistency—is reached.
- Chill in refrigerator 1 hour before serving.
- Tip: When serving a single flavor of hummus, serve on a flat plate and use the back of a spoon in a circular motion to smooth out the hummus. Top with a few dashes of sumac or paprika, and drizzle with olive oil.
- Variations: Sun-Dried Tomato Hummus. Combine 1 cup prepared classic hummus and ½ cup sun-dried tomatoes in oil, drained in the bowl of a food processor. Blend, adding water slowly until desired thickness—a dip-like consistency—is reached. Chill in refrigerator 1 hour before serving.
- Spinach & Garlic Hummus. Combine 1 cup prepared classic hummus and ½ cup frozen chopped spinach, thawed and squeezed dry, and garlic in the bowl of a food processor. Blend, adding water slowly until desired thickness—a dip-like consistency—is reached. Add salt to taste. Chill in refrigerator 1 hour before serving.
your welcome so happy you enJOYed!
YAY so glad you likeee!
Thanks for delicious recipes
the yield is 1 3/4 cups and should last at least 3 days in the fridge (possibly up to 5).
This looks fantastic and such a great hostess gift idea!
How many cup og Hummus does this recipe make and how long will it stay refrigerated?
That looks so yummy, Jamie! Thanks!